It’s…National unsalted, hand-churned, made organically butter week

Actually, I don’t think it is. But it might as well be. I don’t know about you, but this time of year used to be pretty quiet in foodie land.

seasonal asparagus

It was an opportunity to regroup following a period of seasonal over-indulgence and to look forward to the first British produce of the spring. Now, apparently, we should be celebrating some kind of food, or event, every week of the year. Right now we have National Farmhouse Breakfast Week, Australia Day (and all its culinary connotations), National Pistachio Day (yes, really!).

Then there’s Chinese New Year, Rye Bay Scallop Week, Valentine’s Day. And before we know it, Easter will be with us once again (don’t suppose you’ve noticed all the discreetly placed eggs in the supermarkets…).

rye bay scallops

I reckon it’s all getting a bit silly. Of course in most cases there’s usually a very powerful marketing machine behind the “week”. Forget about quaint farmhouse produced items, it’s all about exposure and figures. Let’s be honest, pistachio sales are probably pretty flat throughout the year. But tell us that it’s National Pistachio Day and what wonderful things we can do with the little nut and sales are sure to spike (remember the Delia effect?).

pistachios

For me, we need to go back to basics and concentrate on the food that has always mattered – home made, using quality products and with a lot of love. Are we really making enough time to enjoy simple, everyday fare? Our always-ravenous nine-year old son has always had a great appetite for breakfast. Right now, he’s rediscovered fried eggs – over-easy with a couple of slices of toast. OK, it takes a little while longer to prepare than a bowl of cornflakes but we all enjoy the time spent together and get to savour the sights, sounds and smells of a real breakfast. No poptarts in this house thanks.

cornflakes & milk

Talking of poptarts…our JLS-mad daughter turns eight very soon. She takes after her mother and is a bit of a perfectionist in the baking department so they’ve already had a dry run and made a fantastic figure eight cake with piles of chocolate buttons and crunchy Maltesers.

malteser cake

It looks and tastes great but more importantly, it was a lot of fun to make. And there’s enough love in that cake to last us until at least “National dunk a biscuit in your tea week”. Can’t wait for that one.